Acetic acid
Term applied to wines which have undergone acetification and to the odour of such wines.
Acid
Term applied to a wine containing an excessive amount of acid, usually a wine made from grapes not completely ripe.
After taste
Tastes left in the mouth by wines after they have been tasted.
Agreeable
Pleasant character of a well-balanced wine.
Amber
Colour of a wine resembling that of amber.
Astringent
The characteristic flavour of wines which produces an unpleasant chemical stimulus in the mouth, due to an excessive level of ethyl acetate.
Aroma
The odour of wines. Primary aroma is derived from the grapes. Secondary aroma derives from fermentation. Tertiary aroma (bouquet) develops during maturation and aging.
Aromatic
Term applied to wine with a very pronounced aroma, usually made from grapes with aromatic flavour and aroma such as the Muscats.
Blind tasting
Tasting wines of which the origin and identity are not previously disclosed to the tasters
Bitter
Taste that causes an unpleasant and persistent sensation of acridity in the mouth due, to certain polyphenols.
Body
The character imparted to a wine which is rich in dry extract, vinous and complete.
Bouquet
Odoriferous quality of a wine, particularly the odour of fine wines acquired during aging.
Oak taste/woody taste
Taste imparted to wines during storage in new or badly kept casks, by substances extracted from the wood of the containers.
Cooked taste
Taste acquired by must or wine when heated to high temperatures, particularly if heated in the presence of air. Aroma or taste coming from grape crops which are over ripe.
Corked taste/corky
Taste imparted to bottled wines by defective or moldy corks.
Decanter
A special glass bottle, usually glass-stoppered, used for serving wine that has been removed from its original container, in order to facilitate the perception of its aroma.
Delicate
Term applied to the flavour and aroma of some fine wines. A delicate wine is light, well-balanced and soft.
Earthy taste
Special taste resulting from the type of soil on which the grapes were grown.
Flavour
Impression given wine taken into the mouth. Includes sensations gained by the taste organs and also by the olfactory receptors.
Flowery
Aroma of a wine which suggests the perfume of a flower, especially in young wines.
Flinty odour
A characteristic odour taste of some dry wines made from grapes grown on certain siliceous soils.
Fresh
Term applied to wines containing adequate but not excess acidity, which produces a refreshing pleasant sensation.
Fruity
Young wine having fresh fruit-like flavour. 2) In Australia the term is often applied to wines which are slightly to moderately sweet.
Full bodied
Term applied to a wine complete and well balanced, rich in alcohol and extract.
Garnet-red
Characteristic colour which some red wines assume on aging, and which resembles that of the precious stone called garnet.
Hard
Term applied to wine which is poorly balanced and in which acidity predominates.
Harmonious
Term applied to wine which is well-balanced.
Harsh
Term applied to wines which produce an unpleasant chemical stimulation in the mouth.
Herbaceous
Taste of the wine from certain cultivars. Characterizes a plant odour reminiscent of green grass, imparted by hexanol or hexanal.
Light
Term applied to a wine low in alcohol, extract and colour but which may be well-balanced.
Lively
Term applied to a fresh wine with medium acidity and good keeping qualities. Wine having a brilliant colour.
Mellow
The smoothness which quality wines acquire with age. Often associated with richness in extract and glycerin
Metallic flavor
Unpleasant flavor of some wines heavily contaminated with metals.
Moldy taste, musty taste
Flavor imparted to a wine by moldy grapes or storage in moldy casks.
Nose
The bouquet and aroma of a wine. A wine has a good nose when it is well developed.
Rich
Term applied to a well-balanced smooth wine rich in alcohol, extract and glycerine.
Round
The taste impression given by a supple, mellow wine which is not hard and which is full of finesse.
Ruby
Bright red colour of certain wines. Such wines are free from brown or purple tints.
Salty
One of the basic tastes, mainly due to mineral salts.
Smoke taste
The special taste of some wines, usually somewhat harsh and recalling that of smoke.
Subtle
Tasting term applied to aroma or perfume which is fine and delicate.
Sulphur taste
Taste of wine containing excess of SO2.
Supple, smooth, soft
Term applied to quality of wines which have a fine round texture, and pleasant to drink.
Tart
Term applied to wine with high acidity made from grapes not completely ripe.
Taste of lees
Unpleasant taste acquired by wines kept for too long on their lees.
Tasting
Determining the quality and characteristics of wine by means of the organs of taste and smell.
Tasting glasses
Glasses of special shape to enable one to appreciate the flavour of wines. They are used for tasting.
Thin
Term applied to a wine deficient in alcohol, extract and colour, which lacks of body.
Unctuous
Term applied to wines which are smooth, soft and full on the palate.
Varietal flavour
Flavour or aroma characteristic of a particular variety of grape and which is evident in wines made from it.
Velvety
Term applied to fine wine which is mellow and soft as velvet.
Vintage, year of vintage
The year in which a wine was made. This date appears on the labels of wines made in particularly good years and is one reason for the enhanced value of such wines.
Well-balanced
Tasting term used to indicate the harmony of wine components.
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